Lamb can be a tricky meat to serve – some people claim they don’t like the taste.  This was my challenge when putting together a dinner for my mother ( who doesn’t like lamb ).  These were a huge hit, and I think I’ve won her over…

What I made were lollipop-style lamb chops.  Take a rack of lamb, carve off the chops, season them and then grill on high heat.  Finger food that works on a few levels.

 

Assemble all your ingredients. I got my rack of lamb from Trader Joe’s.

Mince the shallots finely. The French term for this is brunoise, although I’m not sure my attempt qualifies.

The full rack before carving into chops. I got eight chops per rack.

Lamb is a little fatty – but I don’t trim off any before grilling and it has turned out just fine.

Chops are in a mixing bowl, and we’re ready to add the seasonings.

Mix together the chops, mustard, soy sauce and minced shallots. You can add a little olive oil. Then sprinkle on the rosemary leaves and mix to fully coat the chops.

These can be used immediately, but if you can, I like to let them sit in the refrigerator for up to two hours.

On a hot grill, you can see them starting to brown.

Ready to come off the grill.

I finish these with just a touch of kosher salt.